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Jungle Bird

Dark rum and Campari meet pineapple, with a bitter edge to the sweet-tart fruit.

Home-bar collection version

For one serving

Ingredients

  • Dark Rum

    The IBA specifies blackstrap rum

    45 ml / 1.52 US fl oz
  • Campari
    22.5 ml / 0.76 US fl oz
  • Pineapple Juice
    45 ml / 1.52 US fl oz
  • Lime Juice
    15 ml / 0.51 US fl oz
  • Demerara Syrup

    The IBA uses demerara sugar syrup

    15 ml / 0.51 US fl oz

US fl oz amounts are rounded; use ml for exact measures.

To garnishPineapple wedge

Make it

  1. Pour all ingredients into a shaker and fill with ice.
  2. Shake hard for about 10 seconds; the pineapple juice will form a fine foam.
  3. Fill an old-fashioned glass with fresh ice and strain the drink into it.
  4. Garnish with a piece of pineapple.

Behind the drink

A welcome drink at the Aviary Bar in Kuala Lumpur's Hilton in the 1970s, named after the aviary outside the bar's windows.

Recipe reference

Adapted from the IBA recipe; see the ingredient notes for home-bar adjustments.

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